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2 (28 oz.) cans whole peeled tomatoes
1 green bell pepper, chopped
1 onion, chopped
1 can California ripe olives
1 cup dry sherry
1/4 cup olive oil
2 bay leaves
1 tsp. rosemary, crumbled
1 tsp. salt
1/2 lb. medium Shrimp, peel and devein
1/2 lb. firm White Fish, cut into 11/2 inch chunks
Combine all ingredients except Shrimp and fish in a large saucepan or Dutch oven. Cook over medium heat for 30 minutes. Add Shrimp and fish and cook for 10 more minutes or until Shrimp is pink and fish is nice and white. Serve over rice or linguini or in a bowl.
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